Ahhh Paddy's Day! Who doesn't love a little Irish celebration?! I initially wanted to do Guinness cake but thought better of it given my recent track record with snacking...lets not go there!
Well here's my contribution to our Irish neighbours to the west 😊. Remember chicken should be cooked for 45mins per kg plus 20mins. Check with a skewer between the thigh and breast if you're not sure that it's cooked.. If the juices run clear, you're good to go! If you like your chicken dry, you don't deserve to eat meat...I'm joking, I'm joking...leave it in for an extra 10mins if you like it dry.🙄
1tsp black pepper
1tsp ground coriander
1tbsp chilli powder (optional)
440ml can guinness
1tbsp olive oil
2tbsp soy sauce
1/4tsp paprika, chilli, pepper
A few notes before you start...
1. You'll need a measuring jug, a spatula, a frying pan, large bowl, oven tray and some foil.
2. My recipes generally work with your normal spoons at home. It's the baking that needs absolute precision!
3. The chicken needs to be at room temperature so best to remove from the fridge at least an hr before cooking.
-Preheat the oven to 175°C fan/190°C.
-Cut off the chicken butt and the string. Yes I bet some of you leave the butt on. To each their own.
-Now dry off the chicken with a paper towel and discard the paper towel immediately.
NB Remember that you must completely disinfect your workstation after handling raw chicken. Salmonella is real people!!
-In a large bowl, mix the cumin, coriander, salt, pepper, paprika, oregano, and chilli powder if using.
-Rub the chicken down with the mix making sure to sprinkle all the excess into the cavity.
-Rinse the guinness can and dry it off. Be careful not to shake it too much! You'll make a mess when it's opened.
-Open and pour out 220ml of the guinness and set aside.
-Line a tray with foil and place the guinness can in the middle of the tray.
-Carefully slide the chicken over the can, leg side down until the legs touch the tray.
-Transfer to the oven for 10mins.
-Thoroughly wash down all surfaces you've come in contact with since handling the chicken.
-Remove the chicken from the oven after it's first 10mins. This is to allow the skin to dry off and "accept" the oil... brush it with the olive oil then return to the oven for 55mins.
-After the 55mins, reduce the oven temperature by 10°C and start on the guinness glaze.
-Place the frying pan on a high heat and add the previously reserved guinness.
-Once it starts to bubble, add all the remaining unused ingredients and bring to a medium simmer for 5mins. I threw in extra minced chillies. Yes, chilli fiends live in my home 😋.
-Remove the chicken from the oven and pour half the glaze over the chicken.
-Turn off the heat under the pan and save the remaining glaze for serving. Yes, it's a little runny but trust me it's going to still give you a sticky shiny coating on the bird.
-Return the chicken to the oven for 10mins.
-After 10mins, turn off the oven and leave the bird in there whilst you prep a salad or ready your plates of chips, rice, quinoa, whatever you're having this with.
-Pull out the chicken and using tongs, remove the bird from the can and carve. I carved mine whilst it was still on the can. If you trust yourself not to knock it over, go for it. It's pretty impressive when you're serving at the tble of you can crve it still in it's "suspended" state.